Thinly slice 1 (8 ounce) package of tempeh, and add as many slices to the bowl of prepared marinade. Let sit for 1-2 minutes, and toss to coat. Heat a large skillet over medium heat, and spray with cooking spray. Fit as many pieces of tempeh (usually about 4-5) in the pan, cook for 2-3 minutes on each side, or until browned and crispy. Repeat the process until all tempeh is cooked, and discard marinade.

Transfer cooked tempeh to a wire cooling rack or towel-lined plate until ready to serve.

Pro Tips:

Don’t overcrowd the pan too much. It will be hard to flip the tempeh, and it won’t be as crispy.

Add the liquid smoke if you like your bacon extra smoky!

Try slice the tempeh as thin as you can for a crisper texture.

FAQs

Can you freeze tempeh bacon?

Yes! The tempeh won’t be crispy once it is thawed, but it can be frozen, and re-crisped in a pan after thawing. Store in freezer bags in single layers, and make sure the tempeh bacon is completely cooled before freezing.

How long does the tempeh bacon last?

After cooking, it should last 3-4 days in the refrigerator, but has the best texture when enjoyed directly after cooking.

Money-Saving Tips for this Tempeh recipe

Shop sales. Be on the lookout for sales on tempeh to maximize savings.Buy in bulk. Purchase items you use frequently like tamari, maple syrup, or spices in bulk for a most-effective option.

I received free samples of California Walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.

Are you more of a sweet or savory fan? While I definitely love me some salty tortilla chips, I’m still a team sweet supporter. I mean this is a SWEET potato bread after all. It also seems like walnuts were made for quick breads and sweet potatoes inherently. They just…flow. PLUS, a handful of California walnuts is a versatile snack that can be savory OR sweet.​ Regardless of your flavor preference (but sweet is better, ahem), walnuts are the ONLY nut to provide an excellent source of the plant-based omega-3, ALA (2.5g/oz). Let’s make some bread now, shall we?!

Did you make this recipe?

]]>https://sinfulnutrition.com/candied-walnut-sweet-potato-bread-recipe/feed/0Mixed Berry Oatmeal Barshttps://sinfulnutrition.com/mixed-berry-oatmeal-bars-recipe/
https://sinfulnutrition.com/mixed-berry-oatmeal-bars-recipe/#commentsMon, 06 Apr 2020 09:30:00 +0000http://sinfulnutrition.com/?p=13926Mixed Berry Oatmeal Bars Recipe — An easy & healthy summer dessert made with fresh berries, whole grain oats, brown sugar, and an irresistible crumble topping. (Vegan, Nut-Free, Dairy-Free) This post was originally published in 2018, but has since been updated. Oatmeal bars are the kind of dessert that tiptoes around the idea that they...

This post was originally published in 2018, but has since been updated.

Oatmeal bars are the kind of dessert that tiptoes around the idea that they are an acceptable breakfast. I can tell you with my utmost confidence these ones totally do. Use me as a reference if anyone questions you.

If a chocolate chip gets a free ticket to ride into breakfast, then these bars deserve a front row center seat. There’s fruit. There’s oats. And brown sugar. Everyone knows that’s the cornerstone to a balanced breakfast…just don’t use me as a reference on that one.

What makes these oatmeal bars delicious & healthy

oats

whole wheat flour

cinnamon

brown sugar

baking powder

salt

vanilla

coconut oil

applesauce

frozen mixed berries

sugar

lemon zest

lemon juice

How To Make This Mixed Berry Oatmeal Bars Recipe

Start by preheating your oven to 375°F, and lining an 8×8 baking pan with parchment paper. If you don’t have parchment paper, you can also spray pan liberally with cooking spray. Set pan aside.

Press 2/3 of the oat mixture into the bottom of the prepared pan. Set remaining crumble mixture aside. In a separate mixing bowl, combine 2 cups of frozen mixed berries, 1 tablespoon of sugar, lemon zest from one lemon, and 2 tablespoons of lemon juice. Pour berries over prepared crust, and top with remaining crumble mixture.

Bake in preheated oven for 30-40 minutes, or until browned and bubbly. Let cool for 5-10 minutes before cutting into squares.

Pro Tips:

You can also use white whole wheat flour or regular white flour as well.

If not strictly vegan, you can use melted butter in place of coconut oil.

You can also make these with different types of berries like blueberries, raspberries, or blackberries.

FAQs

Can you freeze these oatmeal bars?

Yes! Cut into squares, and let cool completely before storing in a freezer bag, or freezer-friendly container. Warm up in the oven or microwave to get that straight from the oven feel!

What if my mixture is too crumbly?

You need some more moisture. Add a tablespoon more of applesauce or melted coconut oil, and stir. Test the mixture by squeezing it between your fingertips. If it holds together, it’s ready. If it still crumbles, add a 1/2 tablespoon more of applesauce/oil until it holds together.

Money-Saving Tips for this Oatmeal Bars Recipe :

Buy in bulk. Purchasing the bigger containers of oats is more cost-effective than the smaller options. Use the leftovers for a batch of these energy bites or strawberry rhubarb overnight oats.

Use frozen. Frozen berries are just as nutritious as fresh, and can be less expensive depending on availability.

Opt for store-brand. Using store-brand options for basic ingredients such as baking powder, flour, and sugar are usually less expensive, and work just the same as name brand.

Instructions

Line an 8×8 square baking pan with parchment paper or cooking spray, and set aside.

In a large bowl, whisk together oats, flour, cinnamon, brown sugar, baking powder, and salt.

Add vanilla and coconut oil, and stir until crumbly.

Press 2/3 of mixture into bottom of prepared baking pan.

In a separate bowl, combine remaining ingredients.

Pour over prepared crust, and top with remaining crumble mixture.

Bake in preheated oven for 30-40 minutes, or until fruit is bubbly and topping is browned.

Let cool for 5-10 minutes in pan before cutting into squares.

Notes

* regular white flour may be used instead.

**melted butter/buttery spread or canola/avocado oil can be used instead.

Fresh or frozen berries can be used, as well as any type of berry you’d like if you’re not so indecisive like me. Do not thaw the berries if using frozen, and add an extra teaspoon of sugar if using fresh.

If you want a thicker bar, you can make these in a loaf pan instead. The cook time may be a 5-10 minutes longer.

Need to make them gluten-free? Simply swap out the flour for a gluten-free alternative, and use certified gluten-free oats.

Category:Dessert

Method:Bake

Cuisine:American

Nutrition

Serving Size:1 bar

Calories:177

Sugar:13

Sodium:38

Fat:7

Saturated Fat:5

Unsaturated Fat:2

Trans Fat:0

Carbohydrates:27

Fiber:3

Protein:3

Cholesterol:0

Keywords: Berry, Dessert, Summer, Sweet, Healthy, Oatmeal

Did you make this recipe?

]]>https://sinfulnutrition.com/mixed-berry-oatmeal-bars-recipe/feed/16Quick & Easy Homemade Mojito Vinaigrette Dressinghttps://sinfulnutrition.com/mojito-vinaigrette-dressing-recipe/
https://sinfulnutrition.com/mojito-vinaigrette-dressing-recipe/#commentsMon, 09 Mar 2020 10:00:00 +0000http://sinfulnutrition.com/?p=10976Mojito Vinaigrette Dressing Recipe — A healthy, quick, and easy homemade salad dressing with all the flavors of a mojito! Made with lime juice, honey, and fresh chopped mint. Let’s be real, I hardly ever actually make my own dressings, and just end up squirting half a bottle of mustard on some greens and calling it a...

]]>Mojito Vinaigrette Dressing Recipe — A healthy, quick, and easy homemade salad dressing with all the flavors of a mojito! Made with lime juice, honey, and fresh chopped mint.

Let’s be real, I hardly ever actually make my own dressings, and just end up squirting half a bottle of mustard on some greens and calling it a day. So when I take the whole 2 minutes out of my day to shake some oil and vinegar in an old peanut butter jar, I make sure it lasts. Fill dat jar girl!

This one though. It’s tangy. A bit sweet. And da-da-dayum refreshing on some summer greenage. I wouldn’t even put it pass me to slip some rum in here, and call it a cocktail. Go ahead and judge, I’ll be getting buzzed off salad dressing instead.

What makes this vinaigrette dressing recipe delicious and healthy

Vinegar

Olive oil

Lime juice

Lime zest

Water

Honey

Mint

How to make this vinaigrette dressing

In a jar with a resealable lid, add 3/4 cup of white vinegar, 1/4 cup of olive oil, 1/2 cup lime juice, 2 tablespoons lime zest (which is about 3 limes worth), 1 1/2 tablespoons of honey (or agave if vegan), and 1/4 cup chopped fresh mint. Reseal jar with lid, and shake to combine. Refrigerate until ready to use for up to a week.

Pro Tips:

Adjust the vinegar/honey depending on how sweet or tangy you like your dressing to be.

Use as marinade for chicken. Love it for tacos!

FAQs

How long does this vinaigrette last?

In my house, not too long! I would keep it in the fridge for up to a week, since the fresh mint will start to turn bitter after too long.

Can you freeze this dressing?

I have never tried freezing it, so am unsure of the quality upon thawing. I would imagine you could freeze it WITHOUT the fresh mint, and once thawed, adding the mint to it to keep it from wilting/getting bitter.

What do you use it on?

Aside from green salads, I also use this dressing as a marinade for chicken or shrimp, tossed with grilled or roasted vegetables, or in a quinoa salad as well. The possibilities are endless!

Money-Saving Tips for this Vinaigrette Dressing Recipe:

Buy in bulk. Opt for the bulk sizes for ingredients like honey, oil, and vinegar for more cost-effective options, only if you will use the leftovers.Shop the sales. A lot of times, limes will go on sale, and last a while in the fridge. Use the sales a driving factor for making a batch!

Did you make this recipe? Leave me a comment and rate to let me know how it turned out!

Did you make this recipe?

]]>https://sinfulnutrition.com/mojito-vinaigrette-dressing-recipe/feed/7Matcha Green Tea Mojitohttps://sinfulnutrition.com/matcha-green-tea-mojito/
https://sinfulnutrition.com/matcha-green-tea-mojito/#commentsMon, 24 Feb 2020 11:00:00 +0000http://sinfulnutrition.com/?p=11941Matcha Green Tea Mojito — A refreshing drink recipe made with matcha powder, rum, lime juice, and fresh mint. Can easily be made into a virgin mocktail too! This recipe was originally published in 2017, but has since been updated. Have I mentioned that I love mojitos? Because I LO-VE mojitos. Mojitos and me. Me...

]]>Matcha Green Tea Mojito — A refreshing drink recipe made with matcha powder, rum, lime juice, and fresh mint. Can easily be made into a virgin mocktail too!

This recipe was originally published in 2017, but has since been updated.

Have I mentioned that I love mojitos? Because I LO-VE mojitos.

Mojitos and me. Me and mojitos. We go together just like me and mojitos.

So much so that I worked it into my favorite meal with this mojito salad dressing. It hasn’t touch the peanut butter turf yet, but I wouldn’t put it passed me to see it down the pipeline.

What makes these mojitos delicious & refreshing

sugar

fresh mint

matcha powder

lime

white rum

seltzer water

How to make a matcha green tea mojito

Start by adding a tablespoon of sugar, 1 teaspoon of matcha powder, and a handful of fresh mint leaves to a cocktail glass. Squeeze in juice from 4 lime wedges, and add them to the glass. Muddle ingredients together by lightly mashing with a muddler, or the end of a spoon.

Pour in 1 ounce of white rum, and stir together until matcha powder is mixed in. Fill glass with ice cubes, and top with seltzer water. Garnish with a spring of fresh mint and wedge of lime before serving.

Pro Tips:

Don’t press too firmly on lime or mint leaves when muddling since they tend to get bitter if muddled too much.

Use a lime seltzer water for added flavor.

Adjust sweetness to your preference by adding more or less sugar, or swapping out for honey for a different flavor profile.

FAQs

Can you make this green tea mojito non-alcoholic?

Definitely! You can simply leave out the rum, or if you want something a little sweeter, swap out the seltzer water for tonic water.

Can you make this in a pitcher?

Yup! I would use the recipe x 4. You can also use the scale feature in the recipe card to double or triple the recipe. I would suggest use the 2x feature in the recipe card and doubling what the recipe calls for to get 4 servings, or simply adjust to how many servings you would like.

Money-Saving Tips for this Mojito Recipe:

Buy store brand. Opting for the store brand for sugar and seltzer water can be less expensive without sacrificing flavor or quality.

Purchase in bulk. If you’re making a bigger batch, or will use the leftovers, purchase the bigger bottles of seltzer water instead of the cans for a more cost-effective option.

Did you make this recipe?

]]>https://sinfulnutrition.com/matcha-green-tea-mojito/feed/155 Ingredient Easy Peanut Saucehttps://sinfulnutrition.com/5-ingredient-easy-peanut-sauce/
https://sinfulnutrition.com/5-ingredient-easy-peanut-sauce/#commentsMon, 17 Feb 2020 10:30:00 +0000https://sinfulnutrition.com/?p=14974This easy peanut sauce recipe is made with only 5 simple ingredients you probably have on hand! The perfect healthy, vegan, and gluten free condiment for peanut butter lovers! This post was originally published in 2018, but has since been updated. I am capital A-wful at making my own dressings. Even ones that require minimal...

]]>This easy peanut sauce recipe is made with only 5 simple ingredients you probably have on hand! The perfect healthy, vegan, and gluten free condiment for peanut butter lovers!

This post was originally published in 2018, but has since been updated.

I am capital A-wful at making my own dressings. Even ones that require minimal effort. For the amount of salads I eat (aka at least one a day), you would think I would have this whole dressing thing down to a science, but I’m still in the dump salsa, squirt with mustard, or buy store-bought stage.

That is, unless peanut butter is involved.

What makes this peanut sauce delicious and healthy

peanut butter

tamari

lime juice

garlic

white vinegar

water

How to make this easy peanut sauce

In a small bowl, whisk together 1/2 cup creamy, natural (the runny kind) peanut butter, 2 tablespoons tamari (or soy sauce if not gluten-free), 4 tablespoons lime juice, 4 tablespoons white vinegar, 2 cloves of minced garlic, and 2 tablespoons of water until smooth. Serve immediately, or transfer to a jar with a lid, and store in refrigerator for up to a week.

Pro Tips:

Add a little bit of crushed red pepper flakes if you like a little heat.

Use a chunky peanut butter if you want some added texture.

Add more or less water depending on how thick or thin you want your sauce to be.

FAQs

Does this peanut sauce need to be refrigerated?

Since it contains lime juice and fresh garlic, I would recommend refrigerating the sauce for storage for up to 1 week.

Is it gluten-free?

As long as you are using tamari, or a gluten-free soy sauce, this recipe is gluten-free, and is also vegan-friendly.

Can you freeze this peanut sauce?

This sauce can be frozen, and I recommend freezing portions into ice cube trays for convenience. This way, you can thaw as much as you want to use at a time, instead of having to use all of it at once.

Money-Saving Tips for this Easy Peanut Sauce Recipe:

Buy whole garlic. While the pre-chopped or peeled stuff can be convenient, it comes at a price too. Buy the whole bulb, and spend a little extra time chopping to save a little extra dough.

Look for store-brand. Natural peanut butter can be a little more expensive than the regular kind, which is where store brands can come in handy. Just check the ingredient label to make sure peanuts, and (maybe) salt are the only ingredients listed. Some of my other favorite brands are Teddie’s and Krema/Crazy Richard’s.

Buy a bigger bottle. It may be more expensive upfront, but buyer a larger bottle of soy sauce, (or tamari if gluten-free) can cost less per serving than smaller bottles.

Did you make this recipe?

]]>https://sinfulnutrition.com/5-ingredient-easy-peanut-sauce/feed/3Buffalo Chicken Lasagnahttps://sinfulnutrition.com/buffalo-chicken-lasagna/
https://sinfulnutrition.com/buffalo-chicken-lasagna/#commentsMon, 20 Jan 2020 10:30:00 +0000http://sinfulnutrition.com/?p=13865This Buffalo Chicken Lasagna Recipe is an easy dinner for any spicy food lover! Perfect for football season, game day, or any weekday. If you haven’t taken a stab in the dark yet, I am quite the buffalo fan. Yet, I don’t actually like spicy food. Or pasta for that matter. So why the hell...

]]>This Buffalo Chicken Lasagna Recipe is an easy dinner for any spicy food lover! Perfect for football season, game day, or any weekday.

If you haven’t taken a stab in the dark yet, I am quite the buffalo fan. Yet, I don’t actually like spicy food. Or pasta for that matter. So why the hell am I making a buffalo chicken lasagna? Funny you should ask. Cuz I straight up love me some buffalo sauce. And lasagna. OH la-sag-na.

What makes this buffalo chicken lasagna delicious:

lasagna noodles

cooked chicken

buffalo wing sauce

ricotta cheese

egg

mozzarella cheese

How to make this lasagna

Cook 9 lasagna noodles according to package instructions, and lay over the edge of the pot once cooked to prevent from sticking. Preheat your oven to 375°F. In a small bowl, mix together 1 (15 ounce) container of ricotta cheese, 1 egg, and 1 cup of shredded mozzarella cheese until combined. Set aside. In a separate bowl, stir together 1 pound of cooked chicken that has been shredded, and 1 cup of buffalo wing sauce. Set aside.

In a 14×10 glass baking dish, spread 1/2 cup buffalo sauce on the bottom to coat. Line the dish with 3 of the lasagna noodles, top with 1/2 of the ricotta mixture, and 1/2 of the buffalo chicken. Repeat the process one more time, ending with a layer of 3 lasagna noodles. Top noodles with 1/2 cup buffalo sauce to coat, and sprinkle with 1 cup of shredded mozzarella cheese. Cover with foil, and bake in preheated oven for 15 minutes. Turn oven up to 400°F, remove foil, and bake for another 5-10 minutes, or until cheese is melted and bubbly. Let lasagna cool for 10 minutes before slicing and serving.

Pro Tips:

Shred cooked chicken easily by adding to the bowl of a stand mixer with paddle attachment. Mix on low. You can also use a large bowl and and a hand mixer.

Make vegetarian by swapping chicken for crumbled tofu.

Add more buffalo chicken flavor by topping with crumbled blue cheese before baking.

FAQs

Is buffalo chicken lasagna healthy?

I wouldn’t market it as healthy, but I also wouldn’t market it as completely unhealthy. The buffalo sauce can be higher in sodium, but the dish is full of protein, and can be made healthier with whole wheat lasagna noodles.

How long does buffalo chicken lasagna last in the fridge?

This lasagna can be kept in the refrigerator for up to 5 days if kept in a sealed container, or properly covered.

Can you freeze this lasagna?

It’s easiest to freeze if you cut the lasagna into individual servings, wrap tightly with plastic wrap and foil if it is already cooked. If it is not cooked, use a pan with a tight fitting lid, or wrap tightly with plastic wrap and foil, and write baking instruction on the top, as well as the date you prepared it. Store in the freezer for up to 3 months.

Money-Saving Tips for this Buffalo Chicken Lasagna:

Buy store brand. Use store brand for items like the lasagna noodles, ricotta, and shredded cheese for a more affordable option that doesn’t sacrifice quality or flavor.

Buy in bulk. If you use ricotta or shredded cheese for other dishes, buy a bigger container for a more cost-effective option.

Did you make this recipe?

]]>https://sinfulnutrition.com/buffalo-chicken-lasagna/feed/10Buffalo Chicken Sweet Potato Skins [VIDEO]https://sinfulnutrition.com/buffalo-chicken-sweet-potato-skins/
https://sinfulnutrition.com/buffalo-chicken-sweet-potato-skins/#commentsWed, 15 Jan 2020 11:00:00 +0000http://sinfulnutrition.com/?p=13318Healthy Buffalo Chicken Sweet Potato Skins – A super simple recipe that is the perfect blend of sweet and spicy. Great for a game day appetizer or easy entertaining! We all know that football game watching is 5% about the ACTUAL game, and 95% about the food. Let’s be real people. And you can’t spell...

]]>Healthy Buffalo Chicken Sweet Potato Skins – A super simple recipe that is the perfect blend of sweet and spicy. Great for a game day appetizer or easy entertaining!

We all know that football game watching is 5% about the ACTUAL game, and 95% about the food. Let’s be real people.

And you can’t spell football with BUFFALO. Technically speaking, you can, but I’m all about those food metaphors, so we’re gunna go with that.

What makes these sweet potato skins healthy & delicious

sweet potatoes

rotisserie chicken

buffalo sauce

garlic powder

greek yogurt

green onions

How to make these buffalo chicken sweet potato skins

Start by preheating your oven to 400°F. Pierce three medium-sized sweet potatoes with a fork, wrap each in a paper towel, and microwave on high for 6 minutes, or until they are tender. Let potatoes cool to the touch, slice in half lengthwise, and scoop out the flesh, leaving enough in tact to keep their shape. (You can use the flesh to make these 2 ingredient pancakes!)

Place each sweet potato half on a baking sheet cut side up, and coat the inside with cooking spray. Bake in a preheated oven for 10 minutes.While potatoes are cooking, add 1 1/2 cups of shredded, cooked chicken, 1/4 cup buffalo sauce, and a teaspoon of garlic powder until combined. Heat in microwave for 1 minute, or until heated. Remove potatoes from oven, and fill with buffalo chicken mixture. Thin 1/4 cup of plain Greek yogurt with 1 tablespoon of milk or water, and drizzle over the top of each potato. Top each with chopped green onions, and serve immediately.

Pro Tips:

Swap the chicken out for crumbled tofu or chickpeas to make this vegetarian-friendly.

Baking the sweet potatoes before filling helps them keep their shape.

If you’re not a spicy fan, you can swap out the buffalo for BBQ sauce.

FAQs

Can you eat the sweet potato skins?

Yes! While sweet potato skins are a little firmer than those on a white potato, they are totally edible (and full of fiber!)

Do you make the potato skins crispy?

Baking them in the oven at a high temperature before filling helps keep them from getting soggy. If you want them even more crispy, you can bake after filling (before adding the greek yogurt) for 5-10 minutes.

Money-Saving Tips for these Buffalo Chicken Sweet Potato Skins:

Buy in bulk. Bigger packages, such as the chicken and Greek yogurt are a better bargain than smaller packages. You can freeze the chicken you don’t need, and use the Greek yogurt for a quick breakfast or snack!

Use store-brand. Items such as the buffalo sauce can be bought using the store-brand, which tend to be less expensive.

Did you make this recipe?

]]>https://sinfulnutrition.com/buffalo-chicken-sweet-potato-skins/feed/25Homemade Sunflower Butterhttps://sinfulnutrition.com/homemade-sunflower-butter-recipe/
https://sinfulnutrition.com/homemade-sunflower-butter-recipe/#commentsMon, 13 Jan 2020 11:30:00 +0000http://sinfulnutrition.com/?p=8747Homemade Sunflower Butter Recipe — How to make your own sunflower seed butter at home in just five minutes, with 2 ingredients, and at a fraction of the price of store-bought! This recipe was first published in 2016, but has since been updated. This is me. Posting a non-peanut butter butter recipe. I know this...

]]>Homemade Sunflower Butter Recipe — How to make your own sunflower seed butter at home in just five minutes, with 2 ingredients, and at a fraction of the price of store-bought!

This recipe was first published in 2016, but has since been updated.

This is me. Posting a non-peanut butter butter recipe. I know this will come as a shock to many of you, but don’t be alarmed. Peanut butter and I are still happily married, joined at the hip, and madly in love.

What makes this sunflower butter delicious and healthy

sunflower seed kernels

sunflower seed oil

How to make this homemade sunflower butter

In the bowl of a food processor, add one pound of roasted and salted sunflower seed kernels. You can use unsalted if preferred as well. Blend in the food processor for 5-7 minutes, scrapping down the sides of the bowl occasionally, until the mixture is smooth and creamy.

In the last minute of blending, stream in one tablespoon of sunflower seed oil. Transfer sunflower seed butter to a jar or container with a lid before storing.

Pro Tips:

If you want to control the amount of salt, use dry roasted, unsalted sunflower seed kernels, and season with salt to your preference.

Olive oil or canola oil can also be used in place of the sunflower seed oil.

Add a little more flavor by adding a teaspoon of cinnamon.

FAQs

Does this sunflower butter need to be refrigerated?

Since there is no real oil separation, this does not need to be refrigerated. If you do not eat it frequently, it may be a good idea to keep refrigerated to extend the shelf life.

How long does sunflower butter last?

If stored at room temperature, the sunflower butter should last up to 1 month, or if refrigerated, it can keep up to 2 months.

Money-Saving Tips for This Sunflower Butter

Buy in bulk. I’ve found the best deal for sunflower seed kernels at Trader Joe’s for $1.99 a pound (!), but buying them in bulk is generally more cost effective than buying smaller packages.Shop sales. Look out for sales on sunflower seed kernels in your local papers’ circulars & make a big batch when they are more affordable.

Did you make this recipe?

]]>https://sinfulnutrition.com/homemade-sunflower-butter-recipe/feed/21Greek Yogurt Parmesan Peppercorn Dressinghttps://sinfulnutrition.com/parmesan-peppercorn-greek-yogurt-dressing/
https://sinfulnutrition.com/parmesan-peppercorn-greek-yogurt-dressing/#commentsMon, 13 Jan 2020 10:00:00 +0000http://sinfulnutrition.com/?p=11012 This Parmesan Peppercorn Greek Yogurt Dressing Recipe is an easy and healthy, gluten-free version of a classic creamy dressing perfect for a salad or a simple dip! I’m not usually one for creamy dressings…that is, until I tried parmesan peppercorn. It’s got a bit more oomph than a ranch, so I like to refer to...

]]> This Parmesan Peppercorn Greek Yogurt Dressing Recipe is an easy and healthy, gluten-free version of a classic creamy dressing perfect for a salad or a simple dip!

I’m not usually one for creamy dressings…that is, until I tried parmesan peppercorn. It’s got a bit more oomph than a ranch, so I like to refer to it as the PG-13 version of ranch. Making your own is easier, healthier, and done in as little as 5 minutes!

Stir until fully combined, and add to a resealable container or mason jar with a lid. Store in the refrigerator for up to 5 days.

Pro Tips

Mix and store dressing in a mason jar with a lid so you only have to dirty one dish.

Use either a low-fat or full-fat yogurt for a creamier texture.

Besides for salads, use this dressing for a veggie dip, or even in a sandwich or wrap.

FAQs

How long does greek yogurt dressing last?

This dressing will keep in the refrigerator for up to 5 days before needing to be tossed out. If you don’t use that much dressing, you could always cut the recipe in half to keep from wasting any.

Can you freeze this dressing?

Since it is primarily dairy-based I would advise not freezing the dressing, since the taste and texture will become altered once frozen and thawed. As mentioned, cut the recipe in half if needed.

Is greek yogurt dressing healthy?

This dressing is definitely lower in calories and saturated fat than many creamy dressings out there, and can be a healthier choice. Also, you can control the amounts of each ingredient that goes in it. If you want a lower-calorie dressing, use a non-fat yogurt. Want it lower in sodium? Cut back on the added salt. If you want it a little more decadent and creamy, use a full-fat yogurt and milk.

Money-Saving Tips for this Parmesan Peppercorn Greek Yogurt Dressing:

Buy in bulk. Purchasing the bigger (32 ounce) container of Greek yogurt is a better bargain than the individual cups. Use up the leftovers for a healthy snack, or these savory overnight oats.

Use store brand. Buying store brands for basic items such as salt, pepper, and vinegar are usually less expensive without sacrificing flavor or quality.

Chop your own. Using pre-chopped herbs and garlic is convenient, but also more expensive. Save a little more, and chop your own at home.